Laba garlic usually refers to garlic pickled with vinegar. The finished product is green in color and slightly sour and spicy in taste. Because it is often pickled on the eighth day of the twelfth lunar month, it is called "Laba garlic". Pickled Laba garlic is a traditional snack mainly popular in northern China, especially in North China, and it is a food custom of Laba Festival. The method is extremely simple. Put the peeled garlic cloves in a sealed container, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, those soaked in vinegar will turn green, and finally they will become green all over, like jade and jasper. September 20 19, Professor Chen Haixia's natural medicinal chemistry team of Tianjin University first discovered three new active peptides from Laba garlic, which have antibacterial activity.